Serving 4 people
Ingredients:
4 boneless, skinless chicken breasts
2 cups All Purpose Flour; set aside 2 Teaspoons for the sauce
3 Tablespoons Canola Oil
2 cups of chicken broth
3 Tablespoons of fresh chopped parsley
Salt, Pepper, Garlic Powder
Directions:
Take the chicken breasts and place them on the cutting board. Cover with plastic wrap. Use a meat mallet or a heavy skillet and take out your aggression on the chicken! Just kidding! Beat the chicken until it is about a 1/2 inch thick. This will take a couple of good whacks. Once the chicken is the right size season the chicken with salt, pepper, and garlic powder.
Pour the oil into a nonstick or a cast iron skillet. Heat the oil over med-high heat. While the oil is heating up. Put the flour into a dish and season with salt, pepper, and garlic powder. Mix everything together.
Roll the chicken into the flour and place into the hot oil. You want the chicken to cook for about 3-4 minutes on each side. The chicken should brown on the outside on both sides. Once the chicken has cooked for a total of 6-8 minutes and browned on both sides, remove it from the pan.
Turn the pan down to low heat. Sprinkle about 2 teaspoons of flour into the hot pan. While whisking pour two cups of chicken broth into the hot pan. This will loosen up all the flavorful bits left by the chicken and it will dissolve the flour. Whisk quickly so that flour doesn't lump up. You want to break up any lumps. Bring the sauce to a simmer and then return the sauce to low. Once the sauce has simmered for about 2 minutes add the chicken back to the pan. Spoon the sauce over the chicken.
(If you feel like you don't have enough sauce add more chicken broth. If you feel like the sauce isn't thick enough add a little cornstarch. Mix a spoonful of cornstarch with some water and add to the sauce)
Sprinkle the parsley over the chicken with the sauce and serve.
Side item suggestions:
Green Beans
Chicken flavored Rice
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